2 lb. hamburger
1 small onion
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Old El Paso enchilada sauce
1 bag Tostitos corn chips
1/2 lb. Velveeta

Brown hamburger and onion. Drain off fat. In 9 x 13 pan, put 1/2 bag of Tostitos (crushed) in bottom. Then put 1/4 pound of Velveeta (cubed) over chips. In separate bowl, mix together soups and enchilada sauce. Pour meat mixture over cheese and chips. Then pour soup mixture over meat. Cube another 1/4 pound of Velveeta on top and add the rest of the crushed chips.

Bake at 350°F for 30 minutes.